Vegan & Gluten-Free White Chocolate Mango Cake (No Bake)

Vegan and Gluten-Free White Chocolate Mango Cake
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I made this Vegan and Gluten-Free White Chocolate Mango Cake with my lovely mum very recently, for my husband’s birthday. I wanted to make something different and creative that I hadn’t made before, so I thought of a cake made of a white chocolate mousse with mango jelly, and kiwis, with a healthy and all-natural crust. We love it so much, it’s very pretty, delicious and with a very unique design.

Vegan White Chocolate Mango Cake

It was my first time making vegan jelly for a cake and it turned out so good!

Vegan White Chocolate Mango Cake

The chocolate filigree was mum’s idea. She’s so creative! We all loved it. Aren’t they cute?

Vegan White Chocolate Mango Cake

The kiwis are heart-shaped! So romantic, because it’s for hubby’s birthday šŸ™‚

Vegan White Chocolate Mango Cake

The white chocolate cream tastes like a dream! For the making of it, we use cacao butter and we purchase it from buywholefoodsonline. Their products are really good and affordable. Buy it here.

Vegan White Chocolate Mango Cake

If you liked this recipe, check out our Not For The Weak White Chocolate Vanilla Vegan Rainbow Cake. It’s the birthday cake George prepared for my day and it’s so amazingly delicious and beautiful. You’ll love it!


Vegan and Gluten-Free White Chocolate Mango Cake

Vegan & Gluten-Free White Chocolate Mango Cake

Christina
5 from 5 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! Weā€™d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 5 hrs 50 mins
Total Time 5 hrs 50 mins
Course Birthdays, Celebrations, Sweets, Valentine’s Day
Cuisine Fusion
Servings 16
Calories 556.6 kcal

Ingredients
  

CRUST INGREDIENTS

WHITE CHOCOLATE CREAM INGREDIENTS

3 kiwis, peeled and sliced into 0.5 cm slabs and shaped into hearts

    MANGO JELLY

    • 1 large ripe mango, 500 g
    • 2 tsp agar powder, 5 g
    • 3 tbsp raw sugar
    • 1 small lemon's freshly squeezed juice

    CHOCOLATE FILIGREE

    • 100 g dark chocolate

    Instructions
     

    WHITE CHOCOLATE CREAM INSTRUCTIONS

    • Prepare the creamĀ at least 5 hours before starting to make the cake.
    • Combine the coconut milk, agar-agar powder and raw sugar in a saucepan and stir vigorously. Bring to a boil over medium heat and then reduce to a simmer, maintaining it for 15 minutes. Don’t let the heat be too high or the coconut milk will boil over.
    • Pour the mixture into a metal bowl and freeze for around 60 minutes, uncovered.
    • Transfer the mixture into a high-speed blender and add the cashews and the vanilla extract to it. Blend until very smooth.
    • Transfer to the metal bowl an chill in the refrigerator for at least three hours before using it.
    • Melt the cacaoĀ butter in a double boiler.
    • Let the cacao butter cool down a bit before pouring into the vegan cream. I placed the bowl in a cold water bath for a few minutes. You donā€™t want it to go solid again, so donā€™t over-cool it!
    • Mix the cream well and place in the fridge for further cooling.

    CRUST INSTRUCTIONS

    • Preheat the oven to 170ĀŗC / 330ĀŗF.
    • Once the cream is done, in a food processor, combine almond flour, oat flour, coconut oil, dates, salt, and vanilla. Process until the mixture is moist and sticky.
    • Line the inside of a round 8-inch cake pan with parchment paper. Cover the inside of the cylinder walls and bottom with paper so that the cake can slide out easily once it’s ready. This step is very important, don’t skip it.
    • Press the crust mixture firmly into the cake pan. Pierce the crust with a fork to prevent air pockets.
    • Bake on the middle rack of the oven for 10 minutes. Let it cool completely before placing in the freezer.
    • Cover and set in the freezer to firm upĀ whileĀ you prepare the mango jelly. Take the crust from the freezer and proceed to place the kiwi heart-shaped slicesĀ along the edges (see photo).
      Vegan and Gluten-Free White Chocolate Mango Cake
    • Now, with the help of aĀ spoon, place the white chocolate cream on top, being careful not to damage the heart-shaped kiwis. Place it in the freezer to cool.
      Vegan and Gluten-Free White Chocolate Mango Cake

    MANGO JELLY INSTRUCTIONS

    • In a medium-sized pot, over medium-high heat, bring 500 ml of water to a boil. Then, add the agar powder slowly and stirring continuously. After one minute, add the sugar.
    • Transfer the mixture to a high-speed blender and combine with the ripe mango. Blend until smooth.
    • Pour the mixture back into the pot to boil for three more minutes. Remove from heat and add the lemon juice.Ā Let it cool for half anĀ hour.
    • Take the cake pan from the freezer and pour the mango jelly on top. Place in the freezer again until the jelly is not liquid anymore (around 2-3 hours).

    CHOCOLATE FILIGREE INSTRUCTIONS

    • In a double boiler, melt the dark chocolate.Ā On a parchment paper, proceed to create your desired chocolate filigrees. Place in the fridge to cool so they become solid.
      Vegan and Gluten-Free White Chocolate Mango Cake
    • Once the cake is cooled enough, remove from the freezer and carefully remove the parchment paper from bottom and sides, before you place it on a cake plate. Decorate the cake with the chocolate filigrees. Enjoy!
      Vegan and Gluten-Free White Chocolate Mango Cake

    Nutrition

    Calories: 556.6kcalCarbohydrates: 35.5gProtein: 6.5gFat: 43.6gSaturated Fat: 17.2gSodium: 27.1mgPotassium: 259.47mgFiber: 5.3gSugar: 27.3g
    Keyword Baking, Simmering
    Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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